Shred the red cabbage and season with lemon juice, and black pepper.
Using a peeler, peel slices of cucumber into thin ribbons and season with lemon juice, salt and pepper.
Toast the bun halves in a dry frying pan and set aside. Cook the sensational burgers in a frying pan according to the instructions on the pack.
Spread the bun bases with a little of the red pepper houmous. Cover with the lamb's lettuce and red cabbage.
Place the burgers and top of the lettuce with carrot, vegan mayonnaise and cucumber ribbons. Cut the cress, sprinkle on top and place the bun lid.